Simple to make and wonderfully satisfying a boiled egg with hot buttery toast is one of the best breakfasts going. I like mine cooked so the white is just set but the warm yolk is still runny. Salt & freshly ground pepper are essential. The devil is in the detail here; over or undercook it and it’s barely worth eating.
After a few experiments here is my method for a perfectly cooked (medium sized) egg each time.
- If you store your eggs in the fridge put into a bowl of warm water to take the chill from the shell. This will stop it cracking in the boiling water.
- Bring a pot of water to the boil & carefully put in the egg. There should be enough water to cover the egg.
- Simmer for 2 minutes.
- Turn of the heat & leave the egg in the water for 4 minutes.
- Remove the egg to an egg cup. Leave for 1 minute to allow the residual heat to complete the cooking process.
- Serve with hot buttery toast and lots of salt & pepper.